If you’re looking for a fresh, colorful treat that will dazzle your taste buds and impress any crowd, this Dessert Strawberry Salsa with Cinnamon Chips is your sweet ticket. Juicy strawberries, tropical kiwi, pineapple, and apple get tossed in a tangy, jammy sauce and served with crisp, buttery cinnamon sugar chips. Whether you’re hosting a summer party or craving a fun snack with family, this fruit salsa is as vibrant as it is impossible to resist!
Ingredients You’ll Need
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For the Strawberry Salsa:
- 2 cups fresh strawberries (hulled and finely diced)
- 1 cup diced kiwi (about 3 kiwis)
- 1 cup diced fresh pineapple
- 1 medium apple (peeled and diced)
- 1 tablespoon lemon juice
- 2 tablespoons strawberry jam or preserves
- 1 tablespoon honey
For the Cinnamon Chips:
- 1 package (10–12 count) flour tortillas
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons melted butter
How to Make Dessert Strawberry Salsa with Cinnamon Chips
Step 1: Prepare the Fruit Salsa
Start by dicing all the fruit into small, even pieces to ensure every bite is bursting with a balanced blend of flavors. In a large mixing bowl, combine your strawberries, kiwi, pineapple, and apple. Pour in the lemon juice to keep the fruit bright, then fold in the strawberry jam and honey until everything is glossy and well-mingled. Give it a gentle stir so the fruit doesn’t break down. Now, cover and pop the bowl in the fridge to let the flavors mingle while you work on the cinnamon chips.
Step 2: Make the Cinnamon Sugar
In a small bowl, stir together the granulated sugar and ground cinnamon. This classic duo is what gives Dessert Strawberry Salsa with Cinnamon Chips its signature sweet-spiced chip flavor—don’t be shy about mixing a little extra if you like your chips super cinnamon-y!
Step 3: Prep and Cut the Tortillas
Brush both sides of your flour tortillas generously with melted butter. This helps the cinnamon sugar cling to every corner and ensures the chips bake up crisp and golden. Using a sharp knife or pizza cutter, slice each tortilla into wedges, just like slicing a pizza, for easy dipping.
Step 4: Add the Cinnamon Sugar and Bake
Arrange the tortilla wedges in a single layer across baking sheets. Sprinkle generously with your cinnamon sugar mixture, making sure each piece gets a good coating. Slide them into a preheated 375°F (190°C) oven and bake for 8–10 minutes. Flip them halfway through so both sides get crisp and golden. Once done, let the chips cool completely—they’ll crisp up even more as they cool, perfect for scooping.
Step 5: Serve and Enjoy!
When you’re ready to serve, bring out the chilled salsa and heap it into a festive bowl. Arrange your freshly baked cinnamon chips on the side for easy dipping. Together, the sweet, juicy fruit and the crunchy chips capture the magic of Dessert Strawberry Salsa with Cinnamon Chips in every bite.
How to Serve Dessert Strawberry Salsa with Cinnamon Chips
Garnishes
A sprinkle of fresh torn mint leaves, a handful of extra diced strawberries, or a light dusting of powdered sugar over the chips can make the presentation extra stunning. If you’re feeling fancy, a drizzle of melted dark chocolate or a dollop of lightly whipped cream alongside the chips is delightful.
Side Dishes
This dish shines brightest as a festive dessert or snack, but it also pairs beautifully with a bowl of vanilla ice cream or alongside a platter of creamy cheeses if you’re making a dessert spread. The bright, tangy salsa also works well as a “palate refresher” after a heavier meal.
Creative Ways to Present
For parties, you can serve Dessert Strawberry Salsa with Cinnamon Chips in mini jars or cups with individual chip bundles tucked in. Or, turn it into a DIY dessert board: pile salsa in the middle, then surround it with cinnamon chips, chunks of pound cake, and cubes of white chocolate. Don’t be afraid to let guests mix and match!
Make Ahead and Storage
Storing Leftovers
If you have leftover salsa, store it in an airtight container in the refrigerator for up to 24 hours. The fruit will start to soften after a day, but it will still be delicious as a topping for yogurt, pancakes, or even oatmeal. Keep the cinnamon chips in a separate airtight container at room temperature to preserve their crunch.
Freezing
This fruit salsa is best fresh, so freezing is not recommended—the texture of the fruit will change and become watery. The cinnamon chips, however, can be made ahead, fully cooled, and frozen in a well-sealed bag for up to a month. Simply let them return to room temperature before serving.
Reheating
If your cinnamon chips lose some of their crispness, you can revive them! Spread them on a baking sheet and warm for 3–5 minutes in a 325°F (160°C) oven. The fruit salsa should not be heated, but can be enjoyed straight from the fridge.
FAQs
Can I make Dessert Strawberry Salsa with Cinnamon Chips ahead of time?
Absolutely! You can prep the fruit salsa a few hours in advance and keep it chilled. Just hold off combining the fruit with the jam and honey until closer to serving time if you want the freshest texture. The cinnamon chips can be baked a day ahead and kept crisp in an airtight container.
Can I use different fruits?
Definitely! This is a flexible recipe. Mango, blueberries, raspberries, or even peaches work wonderfully in place of or alongside the listed fruits. Have fun experimenting based on what looks freshest or what flavors you love most.
Are there any gluten-free options?
Yes! Swap the flour tortillas for gluten-free tortillas or even corn tortillas for the chips. Just be sure to keep an eye on the baking time, as gluten-free options might cook a bit faster.
What if I don’t have strawberry jam?
No worries—you can use any berry jam you like, or even a splash of maple syrup for a different twist. The idea is to add a little stickiness and sweetness to bring all the fruit together.
How do I store leftover Dessert Strawberry Salsa with Cinnamon Chips?
Keep the salsa and chips in separate airtight containers: the salsa in the fridge for up to a day, and the chips at room temperature for several days. This way, your chips stay crunchy and your salsa stays refreshingly juicy.
Final Thoughts
This Dessert Strawberry Salsa with Cinnamon Chips is one of those recipes that never fails to bring smiles, whether you’re sharing it at a summer picnic or simply treating yourself to something special. Grab your freshest fruit, warm up the oven, and dive in—you’ll be amazed how quickly it disappears!
Print
Dessert Strawberry Salsa with Cinnamon Chips Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy a refreshing and flavorful dessert with this Strawberry Salsa served with crispy Cinnamon Chips. Perfect for a sweet treat or party snack!
Ingredients
For the Strawberry Salsa:
- 2 cups fresh strawberries (hulled and finely diced)
- 1 cup diced kiwi (about 3 kiwis)
- 1 cup diced fresh pineapple
- 1 medium apple (peeled and diced)
- 1 tablespoon lemon juice
- 2 tablespoons strawberry jam or preserves
- 1 tablespoon honey
For the Cinnamon Chips:
- 1 package (10–12 count) flour tortillas
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons melted butter
Instructions
- Prepare the Strawberry Salsa: In a large mixing bowl, combine the diced strawberries, kiwi, pineapple, and apple. Add lemon juice, strawberry jam, and honey. Stir gently until well combined. Cover and refrigerate while you prepare the chips.
- Make the Cinnamon Chips: Preheat the oven to 375°F (190°C). Mix the granulated sugar and cinnamon in a small bowl. Brush both sides of the tortillas with melted butter, then sprinkle generously with the cinnamon sugar mixture. Cut each tortilla into wedges and arrange on baking sheets. Bake for 8–10 minutes until golden and crisp. Let chips cool completely.
- Serve: Serve the chilled fruit salsa with cinnamon chips for dipping.
Notes
- This salsa is best served fresh on the same day.
- Customize with mango, blueberries, or raspberries.
- Store leftover chips in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 portion with chips
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
